Fractionated milk fat: Composition, structure, and functional properties

J. Bruce German, Cora J. Dillard

Research output: Contribution to journal › Article

16 Citations (Scopus)

Abstract

Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

Original languageEnglish (US)
JournalFood Technology
Volume52
Issue number2
StatePublished - Feb 1998

Fingerprint

Fractionation
Oils and fats
milk fat
functional properties
fractionation
Milk
Fats
Chemical analysis

ASJC Scopus subject areas

  • Food Science

Cite this

Fractionated milk fat : Composition, structure, and functional properties. / German, J. Bruce; Dillard, Cora J.

In: Food Technology, Vol. 52, No. 2, 02.1998.

Research output: Contribution to journal › Article

German, JB & Dillard, CJ 1998, 'Fractionated milk fat: Composition, structure, and functional properties', Food Technology, vol. 52, no. 2.
German JB, Dillard CJ. Fractionated milk fat: Composition, structure, and functional properties. Food Technology. 1998 Feb;52(2).
German, J. Bruce ; Dillard, Cora J. / Fractionated milk fat : Composition, structure, and functional properties. In: Food Technology. 1998 ; Vol. 52, No. 2.
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